Rainbow Cookies
User Reviews
5
Rainbow Cookies
Description
Rainbow Cookies feature a tender, almond-scented sponge made from a batter that includes almond paste and almond extract, lending a distinct nutty flavor. The texture is delicate and slightly airy thanks to the careful folding of stiffly beaten egg whites into the almond batter. The dough is divided, with portions colored red and green, baked as thin layers, then stacked with raspberry jam between each layer. Pressing the layers together while the jam absorbs improves cohesion and prevents crumbling. Once chilled, the top is coated with melted semi-sweet chocolate that hardens, providing a contrasting smooth, slightly crisp finish.
The combination of the soft, moist layers, fruity jam, and firm chocolate surface makes these cookies suitable for slicing into neat bars that are visually striking with their colorful layers. Serving these cookies alongside a tea or coffee works well as their nutty sweetness and moderate sugar content complement hot beverages. The layers’ balanced moisture means they hold together well when sliced with a serrated knife.
Care in preparation includes using seedless raspberry jam or straining it to remove seeds, accurately measuring flour to avoid a dense texture, and ensuring the egg whites are whipped in a clean bowl without yolk contamination to achieve proper volume. Cooling the layers fully before applying chocolate prevents melting or sliding. A serrated knife warmed in hot water aids in cutting clean, tidy slices without crushing the delicate layers.
Ingredients
- 1½ cups butter divided (340g, unsalted, softened
- 1 cup granulated sugar (200g)
- 1 (8-ounce/227g) package almond paste
- 4 large egg separated
- 1½ teaspoons almond extract
- 2 cups all-purpose flour (240g)
- ¼ teaspoon salt
- red food coloring
- green food coloring
- ½ cup raspberry jam (160g)
- 1½ cups chocolate chips 312g, semi-sweet
Instructions
- Position oven racks in the upper third and lower third of the oven. Preheat the oven to 325°F. Lightly grease 3 (9x13-inch) baking pans or quarter sheet pans and line with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together ½ cup of butter, the sugar, and almond paste on medium speed until smooth, about 1 minute. Add the remaining 1 cup of butter. Beat on medium until light and fluffy, about 2 to 3 minutes.
- With the mixer on low, add the egg yolks and almond extract, beating until just combined. Gradually add flour and salt, beating until just combined. Stop occasionally and scrape down the bowl during mixing.
- In a large mixing bowl, beat the egg whites with an electric mixer with clean beaters or the whisk attachment on high speed until stiff peaks form, about 5 minutes. Working in batches, gently fold the egg whites into the cookie batter until combined and no streaks of egg white remain. Divide the batter evenly among 3 bowls.
- Stir about 8 drops of red food coloring into one of the bowls of batter until fully combined. Spread into an even layer in 1 prepared pan. To another batter bowl, stir in about 8 drops of green food coloring and spread into another prepared pan. Spread the remaining plain batter into the remaining prepared pan.
- Place 2 pans on the upper third rack, ensuring the pans are not touching, and 1 pan on the lower third oven rack.
- Bake for 15 minutes, then rotate the pans on the top rack to the bottom rack and vice versa. Continue baking until a wooden pick inserted in the centers of each cookie pan comes out clean, about 12 minutes more. Let the cookies cool completely in the pans on wire racks.
- With the cooled green layer still in the pan, spread ¼ cup of the jam in an even thin layer over the top. Flip the plain (un-dyed) layer on top of the jammy green layer and carefully remove and discard the parchment from the plain layer. Spread the remaining ¼ cup jam in an even thin layer over the plain layer. Place the red layer on top of the jammy plain layer and remove and discard the parchment. Cover with a sheet of plastic wrap.
- Place one of the baking pans on top of the stacked layers. Evenly place weights (such as plates or canned vegetables) on top of the pan. Refrigerate for at least 4 hours or up to 12 hours.
- Once chilled, remove the weights and plastic wrap. Place a large cutting board on top of the stack and invert. Carefully remove and discard the parchment paper from the green layer.. Using a serrated knife, trim the edges to straighten. Place the stack, green layer up, on a wire rack set inside a large, rimmed baking sheet.
- In a medium, microwave-safe bowl, heat the chocolate chips in 30-second intervals stirring between each, until the chocolate is melted.. Spread the melted chocolate over the top and sides of the stack. Let cool slightly, about 5 minutes.
- Using fork tines, scrape wavy lines into the chocolate. Refrigerate, uncovered, until the chocolate is set, about 30 minutes.
- Using a serrated knife, slice the slab into 2-inch squares. Store the cookies in an airtight container at room temperature for up to 1 week or refrigerated for up to 2 weeks.
Notes
- Use seedless raspberry jam or strain jam to remove seeds for a smoother texture between layers.
- Whip egg whites in a clean, dry bowl free from any yolk for best volume and lightness.
- Measure flour accurately by weighing or spooning into a measuring cup and leveling with a knife to avoid a dense cookie.
- Use a serrated knife warmed under hot water and wiped between slices to cut clean, neat layers.
- Press layers firmly to help jam absorb and hold layers together before applying chocolate coating.
- Allow cookie layers to fully cool before spreading melted chocolate to avoid it melting off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 41mg | 2% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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